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Bacon lentil and vegetable soup
Category: Arts
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Publish Date: 2018-01-12 09:46:31
Description: This is recipe number 272 and today we are making Bacon, lentil and vegetable soup you can find this recipe at www.kitchennewbie.com So how do you do it? This is one of those recipes that uses a mirepoix... Serves 6 Ooh! mirepoix! it's onion, celery, carrot. Now normally those are used to make a stock - that as your basis of lots of stews so if you can make one of these you can make lots of things. This soup uses a large onion one, stick of celery and three medium carrots and you chop those quite finely and then you'll also need two large potatoes too thick rashers of smokey bacon. A clove of garlic. A teaspoon of dried parsley and half to 1 teaspoon of thyme. depending on how much you like time. You'll need 80 grams of red lentils. Salt and pepper to taste and a tablespoon of tomato puree. We'll talk about the water content as we get to it get to it. You also need about 20 grams of butter. Chop your onion nice and small with your celery and your carrots and then clove of garlic chopped finely. Put some butter in a large saucepan - a lidded saucepan and let that melt gently over a low heat. You don't want to burn your butter because that will change the flavour of your soup - it's not nasty but it isn't wanted in this. Pop your onion,celery and your carrot into your butter and stir it well. Turn the heat really down low pop your lid on for about five minutes while you peel and chop your potatoes, rasher of bacon both into small pieces and when you've done that, which will probably take about five minutes, take your lid off add your potatoes and your bacon and stir those around and pop the lid back on leave it for another five minutes. It has to be on the lowest heat so do keep stirring it around you. Then add all the other ingredients, but you've no water in there yet. Let it cook gently just for a few more minutes then add your water until it's covered all your vegetables with about a centimetre to spare. You should be able to loosely move your vegetables around in the water. As it is simmering down and if it doesn’t look soup like, add more water. If you want to you can add stock, chicken stock we still have a freezer full of turkey stock. As I say you know it you don't really need it - you've got that mirepoix - I love saying that word. Now then you've had it on a low light you've got to change - oh by the way - put hot water in no because it takes so long to bring back to the boil and also stops the cooking. Bring back to the boil and then let it do not a rolling boil but at a fast simmer for two or three minutes then turn it down again so it's a doing a slow simmer. Pop your lid on and leave it for about 40 minutes - keep checking it and giving it a good stir and see this is when you can check the level of your liquid - it should look like soup but nice and thick and sturdy. Once the vegetables, potatoes and carrots etc, are soft turn your heat off keep your lid on and leave it for about 20 minutes before you serve. Don't serve it boiling hot because you don't have as good a flavour.
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